Bulgogi Recipe Vegetarian Style: Easy and Delicious Ideas

If you’re craving the delicious, smoky flavors of Korean bulgogi but want to keep it vegetarian, you’re in the right place! This vegetarian bulgogi recipe offers all the sweet, savory, and umami-packed notes of the classic dish—without any meat.

Using hearty ingredients like shiitake mushrooms and tofu, combined with a rich marinade, this recipe is perfect for anyone looking to enjoy a comforting, plant-based meal that’s quick to prepare and bursting with flavor.

Whether you’re a seasoned vegetarian or simply want to add more meatless meals to your repertoire, this bulgogi recipe is sure to become a favorite. Plus, it’s versatile enough to serve over rice, wrapped in lettuce leaves, or tossed with noodles.

Let’s dive into making this Korean-inspired delight right at home!

Why You’ll Love This Recipe

This vegetarian bulgogi recipe brings the best of Korean cuisine to your table with a plant-based twist. Here’s why it’s a winner:

• Rich, bold flavors: The marinade combines soy sauce, garlic, ginger, and sesame oil for an authentic taste.
• Hearty and satisfying: Mushrooms and tofu provide a meaty texture that soaks up the marinade beautifully.
• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights or meal prep.
• Customizable: Easily swap ingredients or add veggies like bell peppers or carrots for extra color and nutrition.
• Healthy: Packed with protein and antioxidants without the heaviness of traditional meat bulgogi.

Ingredients

• 14 oz (400g) firm tofu, pressed and thinly sliced
• 8 oz (225g) shiitake mushrooms, stems removed and sliced
• 4 green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp brown sugar or maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp gochujang (Korean chili paste) or substitute with sriracha for mild heat
• 1 tbsp vegetable oil for cooking
• 1 tsp toasted sesame seeds for garnish
• Optional: sliced carrots, bell peppers, or zucchini for added veggies

Equipment

• Non-stick skillet or cast iron pan
• Mixing bowl
• Sharp knife and cutting board
• Spatula or wooden spoon
• Paper towels for pressing tofu
• Measuring spoons
• Serving plates or bowls

Instructions

1. Prepare the tofu: Wrap the tofu block in paper towels and press it under a heavy pan for at least 15 minutes to remove excess moisture. Then, slice it thinly into bite-sized strips or thin slabs resembling bulgogi slices.
2. Make the marinade: In a mixing bowl, combine the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Whisk well until the sugar dissolves and the mixture is smooth.
3. Marinate tofu and mushrooms: Add the sliced tofu, mushrooms, and green onions to the marinade. Toss gently to coat everything evenly. Let it marinate for at least 15 minutes (or up to 1 hour in the fridge for deeper flavor).
4. Heat the skillet: Place your pan over medium-high heat and add the vegetable oil. Once shimmering, add the marinated tofu and mushrooms along with the marinade.
5. Cook the bulgogi: Stir-fry the tofu and mushrooms for about 7-10 minutes until the tofu edges are golden and the mushrooms are tender and caramelized. Stir frequently to avoid burning and to allow the marinade to thicken and coat the ingredients.
6. Serve: Remove from heat and sprinkle with toasted sesame seeds for a nutty finish. Serve immediately over steamed rice, noodles, or wrapped in lettuce leaves.

Tips & Variations

“For an even meatier texture, try adding thinly sliced king oyster mushrooms or using tempeh instead of tofu. You can also mix in shredded carrots or bell peppers for extra color and crunch!”

• Make it vegan: Ensure your gochujang and soy sauce are vegan-friendly.
• Spicy kick: Add more gochujang or a pinch of red pepper flakes for increased heat.
• Grilling option: For smoky flavor, grill the marinated tofu and mushrooms instead of pan-frying.
• Meal prep: This bulgogi keeps well in the fridge for up to 3 days, making it perfect for quick lunches or dinners.
• Rice alternative: Try serving over cauliflower rice or quinoa for a low-carb or protein boost.

Nutrition Facts

Serving Suggestions

This vegetarian bulgogi is wonderfully versatile and pairs beautifully with a variety of sides and accompaniments.

• Steamed white or brown rice: The classic and most popular base for bulgogi.
• Lettuce wraps: Use crisp romaine or butter lettuce leaves to wrap the bulgogi, adding fresh slices of cucumber and kimchi for a crunchy bite.
• Vegetable stir-fry: Serve alongside sautéed bok choy, snap peas, or carrots for a nutrient-packed meal.
• Cold noodles: Toss the bulgogi with chilled soba or glass noodles for a refreshing take.
• Pickled sides: Korean-style pickled radishes or cucumbers complement the sweet and savory flavors perfectly.

For more inspiring vegetarian dishes, check out my Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or try the Lion’S Mane Mushroom Crumble Recipes. If you love Korean flavors, you might also appreciate the Cajun Ranch Wing Sauce Recipe for a spicy twist on plant-based wings.

Conclusion

This vegetarian bulgogi recipe offers a delightful way to enjoy the rich flavors of Korean cuisine without meat. The combination of marinated tofu and mushrooms creates a satisfying texture that absorbs the sweet and savory marinade perfectly.

It’s quick, easy, and adaptable for any meal, making it a fantastic addition to your weeknight dinner lineup or meal prep routine.

By experimenting with different vegetables and spice levels, you can make this recipe uniquely yours every time you cook it. Whether served over rice, in lettuce wraps, or with noodles, this dish promises a flavorful and nourishing experience that’s sure to please vegetarians and meat-eaters alike.

Give it a try and enjoy a taste of Korea in your home kitchen!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bulgogi Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegetarian twist on the classic Korean bulgogi using marinated mushrooms and tofu. Quick to prepare and perfect for a healthy, satisfying meal.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g shiitake mushrooms, sliced”, “200g firm tofu, sliced into thin strips”, “3 tablespoons soy sauce”, “1 tablespoon sesame oil”, “1 tablespoon brown sugar”, “2 cloves garlic, minced”, “1 teaspoon grated ginger”, “1/2 small onion, thinly sliced”, “1/2 teaspoon black pepper”, “1 tablespoon gochujang (Korean chili paste)”, “1 teaspoon toasted sesame seeds”, “2 green onions, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, black pepper, and gochujang.”}, {“@type”: “HowToStep”, “text”: “Add sliced mushrooms, tofu, and onion to the marinade. Let sit for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat a non-stick pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Cook the marinated mushrooms and tofu for 5-7 minutes until tender and caramelized.”}, {“@type”: “HowToStep”, “text”: “Sprinkle with toasted sesame seeds and chopped green onions before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “15 g”, “fatContent”: “10 g”, “carbohydrateContent”: “18 g”}}